Grilled Peaches with Chilled Sabayon

Name: Grilled Peaches with Chilled Sabayon
Ingredients: 5 large egg yolks; 0.333 cup plus 1 tablespoon sugar; 0.333 cup Champagne or sparkling wine; 2 tablespoons peach liqueur (optional); 0.75 cup heavy cream, chilled; 2 peaches, halved and pitted; 2 tablespoons unsalted butter, melted; 2 tablespoons light-brown sugar

3.7

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By

Martha Stewart Test Kitchen

Updated on August 7, 2017

Grilled Peaches with Chilled Sabayon — Photo: James Baigrie

Servings:

4

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

Ingredients

5 large egg yolks
⅓ cup plus 1 tablespoon sugar
⅓ cup Champagne or sparkling wine
2 tablespoons peach liqueur (optional)
¾ cup heavy cream, chilled
2 peaches, halved and pitted
2 tablespoons unsalted butter, melted
2 tablespoons light-brown sugar

Directions

Heat grill or grill pan. Prepare an ice bath; set aside. Make the sabayon: Combine yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.
Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.
Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.